1 Cup Onion, Chopped Dash Pepper 2 Teaspoons Orange Peel, Grated 1 Medium Bay Leaf 1 1/3 Cup Orange Juice 1 Tablespoon Cornstarch 1/4 Cup Sugar 1 Tablespoon Water, Cold 1 Teaspoon Salt Pork Chops Or Pork Loin
Brown meat and remove from skillet in a little oil. In same skillet, cook onion until tender. Add orange peel, orange juice, sugar, salt, pepper and bay leaf. Return meat; cover. Simmer 45 minutes to 1 hour, turning occasionally. Add extra orange juice or water as needed. Remove meat. Combine cornstarch and water; stir into orange mixture. Bring mixture to boiling. Cook and stir 1-2 minutes. Drizzle some sauce over meat and pass the remainder. Makes 6-8 servings.
Note: In my experience, by the time the pork chops are done cooking, there isn't a lot of sauce left, so you may want to have some extra ingredients on hand to make another 1/2 batch of sauce. (April Ferre)
Recipe - Jean Hansen
Pork Chops with Orange Sauce, Cranberry-Walnut Wild Rice and Glazed Carrots
"A nice variation from the traditional Pork Chops and Gravy." - Calla Ferre
"A little different and special. For best results, use hand squeezed orange juice, as opposed to orange juice from concentrate." - April Ferre
"A little different and special. For best results, use hand squeezed orange juice, as opposed to orange juice from concentrate." - April Ferre
